Ingredients

2pkgsactive dry yeast

1/8cupmaple syrup

1/4cupwarm water

2tspsalt

2cupsmilk, scalded

2eggsbeaten

1/4cupbutter

1cupcurrants

1/4cupsugar

6 1/2cupsStone-Buhr unbleached whitebread flour

Instructions

In small bowl, dissolve yeast in the water; set aside. In large bowl, combine milk, butter, sugar, and salt; cool to lukewarm. Stir in yeast, eggs, and currants. Add about 3 cups of flour and beat until smooth. Add more flour, enough to make dough easy to handle.

Turn onto lightly floured board and knead until smooth and elastic. Place dough in a greased bowl and cover; let rise until doubled. Shape into 2 loaves and place in 9 x 5-inch greased pans. Cover and let rise until doubled.

Bake at 425°F for 40 minutes or until done. Turn out onto cooling rack.